Lentils of the Southwest

INSTRUCTIONS

1. Rinse lentils and sort out any unwanted materials. Drain well.
2. Combine lentils and water in a stock pot. Bring to a boil. Reduce heat and simmer, uncovered, until lentils are tender, about 30-40 minutes.
3. Sauté onions and garlic in oil for 5 minutes or until tender. Stir in cumin, red chili pepper, and chili powder. Cook for 2-3 minutes over low heat.
4. Combine onions and garlic with cooked lentils. Add water.
5. For 50 servings, add 3 cups water.
6. For 100 servings, add 1 qt 2 cups water.
7. Stir in tomatoes and salt. Bring to a boil. Reduce heat and simmer uncovered for 20 minutes.
8. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
9. Stir in cilantro before serving.
10. Critical Control Point: Hold for hot service at 140 °F or higher.
11. Portion with 2 fl oz ladle (¼ cup).